Dried shiitake mushrooms are glutamate-rich umami powerhouses. We often rehydrate them to use in recipes—but you can also grind them to a powder that gives a quick boost of earthy, meaty flavor to all kinds of dishes.
The Secret Umami Powerhouse You Probably Already Have in Your Kitchen
All you need is one ingredient and a spice grinder.
How to Make:
Grind dried mushrooms to fine powder in spice grinder or food processor. Store in air-tight container (a clean spice jar works well) and out of direct sunlight.
How to Use:
Add to dishes before or during cooking so that the powder can hydrate, not as a final seasoning at the table like salt; otherwise, it will taste dry and dusty. The amounts listed in the chart below are a good starting point, but you can add more or less to suit your taste.
| Try it in | amount |
|---|---|
Meaty stews and chilis |
1-2 tbs |
Ground beef or burgers |
1 tbs per lb |
Fresh pasta or gnocchi dough |
2 tbs per cup of flour |
Mushroom risotto |
2 tsp |
Flour dredge for breaded cutlets |
2 tsp |
Pan sauces |
1 tsp |
Spice rubs |
To taste |
Steaks, chops, scallops, or meaty fish before sautéing or grilling |
A sprinkle |
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